🥐 Sweet feteer
Sweet feteer is Egyptian flaky feteer pastry served as a dessert: the buttery, many-layered bread is baked golden with ghee, then topped or filled with thick cream, honey or sugar and chopped nuts. Warm, crisp layers meet cool cream and sticky honey, making it rich and very sweet. It is cut into squares and shared, often in the evening or for breakfast on weekends.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour, 1 tsp salt, about 300 ml water
- 120 g ghee, melted
- 150 g thick cream (qishta)
- 3 tbsp honey
- 2 tbsp sugar
- 50 g mixed nuts, chopped
Method
- Make a soft dough from the flour, salt and water, knead and rest 30 minutes.
- Stretch the dough very thin, brush with ghee, fold into layers and shape a round.
- Bake at 220 °C for 25–30 minutes until golden and flaky.
- Spread the warm feteer with cream, sprinkle with sugar and nuts.
- Drizzle with honey, cut into squares and serve warm.
How to make it lighter
- Count one small square (about 75 g) as a portion — it is very energy-dense.
- Choose either honey or sugar, not both; 1 tbsp honey ≈ 64 kcal.
- Use the nuts as a light sprinkle rather than a thick layer.
History
Feteer shops in Egyptian cities serve it both savoury and sweet, and the sweet version with cream and honey is one of the most popular orders. The pastry itself comes from the rural tradition of feteer meshaltet. Today sweet feteer is a common café and street-food dessert across Egypt.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sweet feteer and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →